SC - Kohlrabi

[LrdRas@aol.com]

Gunthar wrote:
>> I have always respected the more traditional (professional) kitchens who
>> still practice the "Parade of the Chefs".  Everyone involved in the meal
is
>> brought out and through the dining room to hear the applause and ovations
of
>> the guests.  Then they go back in and spend the next three hours cleaning
up
>> so they can go home before they go on overtime.
>>
>> Balthazar of Blackmoor
>
>I used to go out for the applause and stuff but realized that I didn't want
>that.
>Mainly because I've been a diner at some truly...um...uninspired, feasts
but
>was basically commanded by the Powers That Be to applaud when the cook
>and crew were dragged out.

My point exactly.

>During the meal I usually go out and check things like the service, if
people
>like the food, anything that needs done, etc.. so I do get some feedback
but
>I honestly would rather be cleaning up afterwards than be presented.

I don't intentionally avoid the applause but I don't seek it either.  I like
to leave the kitchen every once in a while to be sure things are going
smoothly, to visit with diners (I'm a social animal) and to astonish people
with the smoothness of my kitchen <big grin>


Keilyn